Breakfast Casserole………………….2

Caramel Apple Baked Brie…….……3

Sausage Strata..................................4

Shrimp Mold…………………………..5

1

Breakfast Casserole

8 slices white bread, cubed

2 cups shredded sharp cheddar

1 pound bulk sausage, cooked & drained

8 eggs, beaten

21/2 cups milk

1/2 teaspoon dry mustard

Topping:

1 (10 ounce) can cream of

mushroom soup

1/2 cup milk

Ingredients:

Directions:

Hannah Pripps – AIT-Chicago

We always have this for Thanksgiving and Christmas morning. It is best

to make the night before, which makes the morning easy...and delicious!

1. Layer bread, cheese and sausage in a buttered 9- by 13-inch baking

dish.

2. Combine eggs, 21/2 cups milk and dry mustard; pour over all.

3. Combine soup with 1/2 cup milk and pour over top of casserole. Cover

and refrigerate overnight.

4. Bake, uncovered, at 325 degrees for 1 to 11/2 hours.

5. Serves 10.

2

Caramel Apple Baked Brie

1 tablespoon butter

1/2 cup chopped, peeled firm apple

such as Braeburn or Granny Smith

1/4 cup sweetened dried cranberries

such as Craisins

1/4 cup packed brown sugar

2 tablespoons chopped, shelled

pistachios or pecans

2 tablespoons brandy or apple juice

(use the brandy – it’s the holidays!)

1 (8 ounce) round Brie cheese

Ingredients:

Directions:

Diane Klotz – AIT-Minneapolis

1. Heat oven to 350 degrees. In an 8-inch skillet, melt butter over low

heat. Add apple, cranberries, brown sugar, pistachios and brandy;

cook, stirring frequently, for 3 minutes or until apples are just tender.

2. Cut Brie round in half horizontally, place bottom half in ungreased 9-

inch pie plate.

3. Spoon half of fruit mixture over cheese; place top half of cheese over

fruit. Top with remaining fruit mixture. Secure with 3 toothpicks.

4. Bake 15 to 20 minutes or until cheese is soft.

5. With broad spatula, slide Brie from pan onto serving platter. Spoon

any syrup and fruit from pan over top.

Serve warm with baguette slices, crackers or apple slices.

3

Sausage Strata

1 pound savory bulk breakfast

sausage

4 ounces fresh button mushrooms,

sliced

1 small onion, diced

2 tablespoons butter

Pepperidge Farm stuffing cubes

1 cup half and half

12 eggs

Salt and pepper

1 cup shredded cheddar cheese

1 (10 ounce) can cream of

mushroom soup

Ingredients:

Directions:

Judi Davis-Johnson – AIT-Detroit

1. In a large frying pan, melt butter and sauté the sausage and onions

over medium-high heat. Break the sausage into small pieces as it

cooks. Once sausage is sufficiently broken up, add mushroom slices.

2. In a 9 by 13-inch baking dish, spread a single layer of bread cubes to

just cover the bottom of the pan. Top with the sausage mixture.

3. Beat the eggs with the half and half. Salt and pepper to taste. Pour

this evenly over the layers of sausage and bread cubes. Sprinkle with

shredded cheddar cheese.

4. Thin the soup with a couple tablespoons of milk, then carefully spread

this over the top of the cheese.

5. Cover with foil and refrigerate until needed. Can be made the night

before.

6. If chilled, bring to near room temperate before baking. Remove foil and

bake at 350 degrees for approximately 45 to 50 minutes.

7. Let set about 5 to 10 minutes before serving by cutting into wedges.

I always serve this breakfast casserole at my family’s Christmas brunch.

I’ve tried to switch it up with other items, but the kids and grandkids

always say, “Serve anything else you want as long as you also make the

strata!”

4

Shrimp Mold

1 can tomato soup

2 (8 ounce) packages cream cheese

1 (3 ounce) package lemon Jell-O, dissolved in 1/2 cup boiling water

1 cup chopped celery

1/2 cup chopped onion

1/2 cup mayonnaise

2 cans shrimp, drained, rinsed and mashed

Ingredients:

Directions:

Kathy Urbanus – AIT-Chicago

1. Heat soup to boiling.

2. Add cream cheese, mayonnaise and Jell-O.

3. Blend until cheese melts then beat with a mixer until smooth.

4. Let cool, then add celery, onion and shrimp.

5. Pour into a mayonnaise mold. Chill 6 hours and unmold.

6. Serve with cocktail rye or crackers.

5

Beef Tenderloin

with Cognac-Mustard Cream Sauce…………7

Game Day Soup…………………………………8

German Christmas Goose……………………..9

Turkey with Fruits…………………………….10

All Day Meaty Spaghetti…………………11, 12

Fabulous Baked Spaghetti…………………...13

Slow Cooked Peperoncini Beef……………….14

Kickin’ Turkey Chili……………………….15, 16

6

Beef Tenderloin with Cognac-Mustard Cream Sauce

2 pounds beef tenderloin

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons unsalted butter

1/2 pound fresh mushrooms, sliced

(shiitake mushrooms go well with

this sauce)

1 large shallot, minced

⅓ cup Cognac or brandy

1 cup whipping cream or half-

and-half

1 tablespoon Dijon mustard

1 teaspoon minced fresh thyme

leaves

Ingredients:

Directions:

Sandra Armas – AIT-Chicago

1. Heat oven to 425 degrees. Heat oil in medium skillet over high

heat. Season beef with salt and pepper. Place in skillet and brown

quickly on all sides. Place beef on a foil-lined roasting pan; cook to

medium rare, about 25 minutes, or until instant-read thermometer

reads about 130 degrees. Remove tenderloin from pan; let rest,

loosely tented with foil.

2. Meanwhile, melt butter in original skillet over medium heat. Add

shallots; cook, stirring occasionally, until slightly softened, about 1

minute. Add mushrooms, half-and-half, Dijon mustard and thyme;

cook 4 minutes.

3. Pour Cognac into pan; increase heat to high. Boil, scraping bottom

of pan to loosen brown bits, until reduced and thickened, about 5

minutes. Season to taste with additional salt and pepper, as

needed. Remove from heat.

4. Slice beef into 1/2-inch thick slices. Pour sauce over slices to serve.

I enjoy cooking this meal for my family every Christmas; it’s easy to

prepare and delicious. You can serve with green beans or asparagus and

baked or sweet potatoes.

7

Game Day Soup

1/2 cup butter

1 onion, chopped

1 carrot, chopped

1 teaspoon minced garlic

1 cup flour

2 cups chicken broth

2 cups milk

3/4 cup beer

1 teaspoon Worcestershire sauce

1/2teaspoon salt

1/2 teaspoon dry mustard

1 bay leaf

7 ounces cheddar cheese,

shredded

3 ounces Swiss cheese,

shredded

1/2 pound smoked sausage

Ingredients:

Directions:

Ron Tessendorf – AIT-Chicago

1. Melt butter over medium heat. Add onion, carrot and garlic; sauté

until softened. Add flour, cook 5 minutes, stirring often.

2. Add chicken broth, milk, beer, Worcestershire sauce, salt, mustard

and bay leaf.

3. Reduce heat to low. Cook until soup has thickened, whisking often.

4. Remove and discard bay leaves.

5. Slowly whisk cheeses into soup until combined and smooth.

6. Cut sausage lengthwise into quarters and slice into 1/2-inch pieces.

7. Sauté sausage in small skillet over medium-high heat until heated

through.

8. Blot excess grease with paper towels. Add sausage to soup and serve

hot.

This soup is best served while sitting on a couch wearing pajamas and

watching football!

8

German Christmas Goose

1 goose (9 to 11 pounds)

2-3 small apples

Salt, pepper and “Beifuss”

(Mugwort)

Water

Ingredients:

Directions:

Alice Buday – AIT-Chicago

1. Defrost goose, remove giblets and neck, wash thoroughly and dry.

2. Season the inside with salt, pepper and “Beifuss”. Depending on

size, cut apples in half or stuff with whole apples.

3. Close openings with toothpicks or kitchen twine.

4. Tie wings and legs with kitchen twine.

5. Season exterior with salt and pepper (rub with oil if desired).

6. Heat oven to 300 degrees.

7. A roasting pan with a rack works best. Arrange goose with breast up

and put into oven.

8. Add water and “Beifuss” to drippings collecting in the bottom of pan.

Use a spoon to pour the fluids over the goose frequently. Turn goose

as desired, but breast should be facing up at the end. If the goose

browns too quickly, reduce oven temperature.

9. Depending on weight, roast for 3 to 31/2 hours. About 20 minutes

before done, brush with salt water.

10.The drippings make a great sauce when thickened with flour.

Served best with potato dumplings, red cabbage and sauce from the

drippings.

Making a goose for Christmas is an old tradition in my family and I am

glad top be able to continue this here in the states – my husband loves it!

9

Turkey with Fruits

1 whole turkey breast (about 4 pounds)

Handful of dried plums

Handful of dried apricots

1/2 cup chicken stock

2 tablespoons olive oil

Ingredients:

Directions:

Margaret Cialon – AIT-Chicago

1. Mix all the spices together with honey and olive oil.

2. Cut the meat lengthwise to form a deep pocket.

3. Fill with plums and apricots. Truss the breast with toothpicks.

4. Brush the turkey with honey marinade and let sit in the fridge for

at least one hour (or overnight).

5. Place the breast in a baking pan and add some chicken stock.

6. Heat oven to 360 and roast for one hour and 20 minutes. Serve cold.

Instead of thyme and ginger you can use gingerbread spice, cardamom,

cinnamon and cloves.

1 tablespoon honey

1 spoon vegetable seasoning

1/2 spoon thyme

1/2 spoon ginger

10

All Day Meaty Spaghetti

2 (15 ounces) cans tomato sauce

2 (6 ounce) can tomato paste

1 (15 ounce) can Italian-style

stewed tomatoes (if you don’t

like chunks, put in blender and

puree)

1 (10 ounce) can cream of mush-

room soup (mixed with 1/3 cup

milk)

1 to 11/2 pounds ground turkey

or ground beef (if you use

ground beef, drain excess grease

before adding to slow cooker)

Ingredients:

Directions:

Linann Hahn Casey – AIT-Los Angeles

1. Turn slow cooker on low.

2. Pour all canned ingredients into slow cooker. Add seasonings and

stir. Always start with less seasoning as you can add more, you can’t

take it out!

3. Brown ground turkey. Season to taste with salt, pepper, onion salt

and lemon pepper. After fully cooked, add to sauce in slow cooker.

4. Remove casings from turkey sausage and brown. After fully cooked,

add to sauce in slow cooker.

5. Cut turkey sausage into 1/4 slices and brown on both sides. Once

browned, add to sauce in slow cooker.

6. Let cook all day. Stir occasionally. Taste sauce as you may want to

add more seasoning. (Seasoning is all about preference. Some like

more, some like less.)

1 Hillshire Farm Turkey

Smoked Sausage (ok to

substitute beef)

1 package Jennie-O Hot Italian

Turkey sausage, lean

Salt and pepper to taste

Lemon pepper to taste

Onion salt or powder to taste

2 to 3 teaspoons minced garlic

(more or less to taste)

Italian seasoning or oregano

leaves to taste

1 package spaghetti noodles

11

All Day Meaty Spaghetti

Directions (continued):

8. Prepare spaghetti noodles per directions on package.

9. Add a helping of noodles to your plate and a nice big scoop of meaty

sauce.

10.Sprinkle with Parmesan cheese or a little shredded cheese.

Our family favorite is Feta. It adds a creamy dimension to the sauce. A

lot of people add the sauce to the noodles once they are cooked. We add it

on top of the noodles on our plate as some people like more sauce, others

like less!

12

Fabulous Baked Spaghetti Linann Hahn Casey – AIT-Los Angeles

Directions:

4 to 5 cups All Day Meaty

Spaghetti sauce

1 package spaghetti noodles

2 tablespoons olive oil

Ingredients:

1 to 11/2 cups shredded

cheddar cheese (may need more

or less)

Italian seasoning to taste

13

1. Prepare spaghetti noodles as per directions.

2. Place noodles in large bowl, add 2 to 3 cups of meaty spaghetti sauce

to bowl and mix together.

3. Add mixture to a 9 by 13-inch baking dish sprayed with non-stick

cooking spray.

4. Smooth down mixture and top with 1 to 11/2 cups of sauce. Smooth

sauce along top of noodles.

5. Sprinkle with cheddar cheese and Italian seasoning , then drizzle

with olive oil.

6. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil

about 10 minutes before removing from oven to let the cheese brown

a little.

Slow Cooked Peperoncini Beef

1 (8 ounce) jar peperoncinis

1 package powdered ranch

dressing

1 small bag baby carrots

Ingredients:

Directions:

Danielle M. Pettigrew – AIT-Chicago

1. Turn slow cooker on high. Place meat in slow cooker.

2. Add half of the beef broth and half of the baby carrots (chopped).

3. Add the small red potatoes (chopped).

4. Add half of the peperoncinis with their juice. (For a spicier dish, add

the whole jar).

5. Top with the ranch dressing packet and let cook for 7 hours.

6. Serve with the roll of your choice. Bon appétit!!!

This is a great and easy recipe for those who work long days. I love

setting this up to cook in the morning. When I walk into my house after

work to smell the great aroma of my awaiting meal, it makes all these

cold Chicago winter days worthwhile.

1 round roast (aka rump roast)

(about 3 pounds)

3 small red potatoes

1 (15 ounce) can beef broth

14

Kickin’ Turkey Chili

1 (16 ounce) can dark red kidney

beans

1 (16 ounce) can light red kidney

beans

1 (16 ounce) can pinto beans

1 (16 ounce) can chili beans

(pinto beans in chili sauce)

1 (15 ounce) can tomato sauce

1 (11/4 ounce) packet chili

seasoning mix

1 to 11/2 teaspoons minced garlic

1 to 11/2 pounds ground turkey

1 package Hillshire Farm

smoked turkey sausage

Salt and pepper to taste

Lemon pepper to taste

Onion salt or powder to taste

Ingredients:

Directions:

Linann Hahn Casey – AIT-Los Angeles

1. Add all beans and tomato sauce to slow cooker. Add chili seasoning

mix and stir to incorporate.

2. Brown ground turkey. Season with salt, pepper, lemon pepper and

onion salt to taste. Add to slow cooker and stir.

3. Cut turkey smoked sausage into 1/4-inch slices and brown on both

sides. Add to slow cooker once browned.

4. Let chili cook all day. Stir occasionally throughout the day.

5. Scoop a spoonful of chili into a bowl. Top with cheese and diced

onions. Enjoy!

15

-Continued on next page-

Our family likes to use the chili as part of our Frito Boats.

In a bowl, add about 1/2 cup of Original Fritos and sprinkle a little

cheddar cheese on top. Add a scoop of chili. Top with more cheddar

cheese, a small handful of sliced lettuce, chopped tomatoes, chopped

onions and a dollop of sour cream, then gobble up!!

16

Kickin’ Turkey Chili

Directions (continued):

Antipasto Bowl……………………………….18

Broccoli Soufflé……………………………….19

Creamed Onions……………………………...20

Garlic Bread…………………………………..21

Latkes………………………………………….22

Southern Greens……………………………..23

Sweet Potato Casserole……………………..24

Yummy Sweet Potatoes……………………..25

17

Antipasto Bowl

3 cups (about 3/4 pound) asparagus

sliced into 2-inch pieces

3 cups quartered mushrooms (about

3/4 pound)

1 cup red bell pepper strips

1/2 cup pitted ripe olives

3 ounces part-skim mozzarella

cheese, cubed (about 2/3 cup)

1 (14 ounce) can quartered

artichoke hearts, drained

Ingredients:

Directions:

Lori Hilbig – AIT-Greenville/Spartanburg

1. Steam asparagus, covered, for 2 minutes.

2. Drain and plunge into ice water; drain well.

3. Combine the asparagus, mushrooms, red bell pepper strips, olives,

mozzarella cubes, artichoke hearts and peperoncini peppers in a

large bowl.

4. Combine vinegar and remaining ingredients in a small bowl; stir well

with a whisk. Pour vinaigrette over the vegetable mix.

1 (11-1/2 ounce) jar pickled

peperoncini peppers, drained

1/3 cup cider vinegar

1/4 cup finely chopped fresh parsley

2 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 garlic cloves, minced

18

Broccoli Soufflé

2 packages frozen chopped broccoli,

thawed and drained

1 sleeve Ritz crackers (about 30),

crushed

1 can cream of mushroom soup

1 tablespoon dehydrated minced onion

1/2 cup zesty Italian dressing

2 eggs, beaten

1/4 stick of butter, melted

4 ounces shredded cheddar cheese

Ingredients:

Directions:

Sue Scully – AIT-Hartford

This recipe is from a co-worker from years ago who shared some family

favorites from Thanksgiving dinner.

1. Use butter to grease a 2-quart casserole dish, then add the remaining

butter to the recipe.

2. Mix all ingredients together until thoroughly combined.

3. Add to casserole dish and bake uncovered 40 minutes at 350 degrees

19

Creamed Onions

24 ounces pearl onions (frozen is

fine)

2 cups heavy cream

4 bay leaves

2 tablespoons chopped flat leaf

parsley

Ingredients:

Directions:

Robin Guthrie – AIT-Dallas

1. Cook onions for about 1 minute in a large pot of rapidly boiling water.

Remove onions from water with a strainer, then plunge into an ice

bath to stop the cooking process. Drain.

2. Place the onions in large saucepan and set over medium-low heat.

Add the cream, bay leaves, parsley, garlic and nutmeg. Season with

salt and pepper. Cover and simmer for 10 minutes, stirring

occasionally, until thickened.

3. Remove the cover and add the chicken broth. Season again.

4. Allow to cook down for 5 minutes to reduce the cream sauce. Discard

the garlic clove and bay leaves before serving.

5. Serves 16.

2 garlic cloves, smashed

1 teaspoon fresh grated nutmeg

Salt and pepper to taste

2 cups chicken broth

If the sauce is too thin, whisk up a little flour in warm water and add to saucepan for thickness. This recipe can be halved for fewer servings. This is my son-in-law’s recipe and it is so delicious that I have added this side to our Thanksgiving menu over the past several years.

20

1 loaf French bread or 1

baguette

3 tablespoons butter, softened

Ingredients:

1 teaspoon minced garlic

Parmesan cheese

Directions:

1. Cut bread into slices.

2. Add minced garlic to softened butter (you can substitute garlic salt

or powdered garlic).

3. Sprinkle a little parmesan cheese into the butter mixture.

4. Spread butter on both sides of each bread slice and brown on griddle

or in a cast iron skillet.

Garlic Bread

Linann Hahn Casey – AIT-Los Angeles

21

Latkes

2 pounds russet potatoes, unpeeled, scrubbed

and shredded over the large holes of a box

grater

1/2 cup grated onion

Salt and pepper

2 large eggs, beaten lightly

2 teaspoons minced fresh parsley

Ingredients:

Directions:

Matt Sanders – AIT-Chicago

Adapted from a Cook’s Illustrated recipe, these latkes have crisp exteriors with creamy interiors. Best of all, they can be frozen on a baking sheet, transferred to a Ziploc bag held in the freezer for up to a month. They reheat beautifully in a 375-degree oven (about 6 minutes per side).

22

1. Toss potatoes, onion and 1 teaspoon salt in bowl. Place half of the

potato mixture in the center of a clean dish towel, gather the ends

together and twist tightly to drain as much liquid as possible, reserving

the liquid in a measuring cup. Transfer the drained potato mixture to a

clean microwave-safe bowl and repeat with remaining potato mixture.

Allow starch to settle to bottom of potato liquid (takes at least 5

minutes).

2. Cover drained potato mixture and microwave until just warmed

through, but not hot, about 1 to 2 minutes, stirring with a fork every 30

seconds. Spread evenly over a baking sheet and let cool for 10 minutes.

Do not wash out the bowl!

-Continued on next page-

3 ham hocks or leftover ham

1 pound bacon, cut into 1-inch

pieces

1 medium onion, chopped

3 cloves garlic

4 (1 pound) bags frozen collard,

turnip and/or mustard greens

Ingredients:

Directions:

Trip House – AIT-Minneapolis

1. If using ham hocks, boil for 45 minutes.

2. In a deep pot, add bacon and cook on medium heat until fat is

rendered.

3. Add onions and garlic; cook until soft.

4. Add greens, ham hock water (if using) and ham. Cook per package

instructions.

5. Add vinegar, Tabasco and seasonings.

6. Cook low and slow for at least 6 to 8 hours. Season to taste.

1 tablespoon salt

2 tablespoons cider vinegar

1-1/2 teaspoons onion powder

1-1/2 teaspoons garlic powder

3/4 teaspoon pepper

1 tablespoon Tabasco pepper sauce

23

3. Pour off water from reserved potato liquid, leaving only the starch. Add

eggs and stir until smooth. Return cooled potato mixture to bowl. Add

parsley, 1/4 teaspoon pepper and potato starch mixture. Toss to combine.

4. Heat 1/4-inch depth of oil in a non-stick 12-inch skillet over medium-

high heat until shimmering, but not smoking (about 350 degrees). Place

1/4-cup of potato mixture in the oil and press with a non-stick spatula

into a 1/3-inch thick disk. Repeat to make a batch of 5 latkes. Cook about

3 minutes until golden brown on the bottom, maintaining heat so the oil

bubbles around the edges of the latkes. Turn and cook about 3 minutes

longer until golden brown on second side. Drain on paper towel-lined

baking sheet or plate. Add oil and adjust heat to maintain 350 degree

temperature before making another batch with the remaining potato

mixture.

Southern Greens

-Continued from previous page-

Sweet Potato Casserole

For the sweet potatoes:

1 (29 ounce) can sweet

potatoes, drained (about 3 cups)

1/2 cup melted butter

1/3 cup milk

3/4 cup sugar

1 teaspoon vanilla

2 eggs, beaten

Salt to taste

For the topping:

5 tablespoons melted butter

2/3 cup brown sugar

2/3 cup flour

1 cup pecan pieces

Ingredients:

Directions:

Hannah Pripps – AIT-Chicago

Pecans>marshmallows.

1. Heat oven to 350 degrees. Mash the sweet potatoes and add the

melted butter, milk, sugar, vanilla, beaten eggs and a pinch of salt.

Stir until incorporated. Pour into a shallow baking dish or a cast iron

skillet.

2. Combine the butter, brown sugar, flour and pecan pieces in a small

bowl, using your fingers to create moist crumbs. Sprinkle generously

over the casserole.

3. Bake for 25 to 35 minutes, until the edges pull away from the sides of

the pan and the top is golden brown. Let stand to cool and solidify a

little bit before serving. Serves 8.

24

Yummy Sweet Potatoes

5 to 6 good size sweet potatoes

Butter

Light brown sugar

Ingredients:

Directions:

Barb Novello – AIT-Chicago

1. Boil the sweet potatoes until soft. Remove the skins.

2. On the bottom of a 8- by 8-inch baking dish (I use Pyrex), place 2 or

3 pats of butter.

3. Slice a sweet potato into slices about 1/3-inch thick and place a layer

onto the butter. Place 2-3 pats of butter onto the layer and cover

with some brown sugar.

4. Continue with the layering of potatoes, butter and brown sugar

until you reach the top of the baking dish (or run out of sweet

potatoes).

5. Cover and bake at 325 to 350 degrees for about 30 to 45 minutes.

What’s nice about this is you can get it ready the night before you need it. If you’re roasting a turkey, cover the dish with aluminum foil and put it in the oven with the turkey for the last half hour of ‘turkey cook time’. When the turkey is done, uncover the potatoes and let them bake a little while longer. (Sometimes I put a little more brown sugar on for the last few minutes). Delicious – but not for ‘calorie counters’.

25

Apple Cranberry Mince Pie……………….…27, 28

Cheesecake………………………………….…........28

Chocolate Spritz Cookies……………………….…29

Christmas Punch…………………………………..30

Cinnamon Twist Cookies…………………….31, 32

Jack Daniels Pecan Pie………………….......33, 34

Judy’s Brandy Balls……………………………….34

Nutella Pie………………………………………….35

Peanut Butter Chocolate Chip Bars………........36

Reese’s Nutter Butter Cookie Truffles…………37

Sweet and Salty Rocky Road Bars……………...38

Vanilla Protein Egg Custards……………………39

26

Apple Cranberry Mince Pie

1 ready-made pie crust for a single

crust pie, 8 or 9 inches

1/4 cup flour

1/3 cup sugar

1 tablespoon butter

3 medium tart apples

1 box (9 ounces) Borden None

Such mincemeat

1 cup water

3 tablespoons sugar

1 cup fresh or frozen

cranberries

Ingredients:

Directions:

Sue Scully – AIT-Hartford

1. Heat oven to 425. Place pie crust in pie pan and sprinkle with 2

tablespoons of flour.

2. For the topping, combine remaining flour and sugar in a small bowl

and cut in 1 tablespoon of butter with pastry blender or forks until

mixture has the texture of small peas. Reserve.

A favorite holiday pie. Even

people who claim not to like

mincemeat love this one. Just

one thing… you have to find the

box of condensed mincemeat.

Mincemeat in the jar is just not

the same.

-Continued on next page-

27

3. Prepare mincemeat by crumbling into a small saucepan. Add water

and sugar. Stir to combine and boil for 1 minute. Stir in cranberries

and remove from heat.

4. Spread the mincemeat-cranberry filling in the bottom of the pastry

shell.

5. Pare apples, cut into quarters and cut quarters into wedges 1/2-inch

thick at the outer edge. Lay the wedges over the mincemeat in 2

concentric circles. Cover center with 3 or 4 wedges. Sprinkle reserved

topping over apples.

6. Bake in preheated oven for 35 to 40 minutes or until apples are

tender and the cranberries bubble up.

-Continued from previous page-

Cheesecake

2 packages Pillsbury Crescent Rolls

2 (8 ounces) packages cream cheese

1 cup sugar

1/2 teaspoon vanilla extract

1 egg, separated

Cinnamon sugar

Ingredients:

Directions:

Deanna Specht – AIT-Chicago

1. Heat oven to 350.

2. Line bottom of 8- by 10-inch oven-safe dish with crescent rolls. Mix

sugar, cream cheese, vanilla extract and egg yolk in bowl.

3. Pour in pan, place second crescent roll on top of mixture. Beat egg

white and spread on top. Bake for 35 minutes. Once cooled, sprinkle

cinnamon sugar on top.

This has also been used as a breakfast dessert!

28

Chocolate Spritz Cookies

1/2 cup butter

1 cup sugar

1 egg

2 teaspoons milk

2 ounces unsweetened

chocolate, melted and cooled

2 cups sifted all-purpose flour

1/4 teaspoon salt

Ingredients:

Directions:

Pam Malek – AIT-Chicago

1. Using an electric hand mixer, cream butter and sugar well until light

yellow, then beat in egg and milk and stir in cooled melted chocolate.

Gradually blend in flour and salt. Chill cookie dough about 1 hour.

2. Fill a cookie press with dough and form cookies on ungreased cookie

sheets.

3. Decorate with colored sprinkles before placing in oven. Bake at 375 for

8 to 10 minutes. Remove cookie sheets from oven, cool for 1 minute,

then transfer cookies to cooling racks.

4. Store tightly covered in cookie tins with wax paper between layers.

Yields 3 to 4 dozen.

This is one of my mom’s recipes that she only bakes at Christmas. I

remember my sister and I could hardly wait each year to help decorate the

cookies after Mom formed them on the cookie sheets.

29

Christmas Punch

1 cup gin

1/2 pint whipping cream

2 tablespoons powdered sugar

1 pint half and half

2 tablespoons lemon juice

Cream soda

Red and green sprinkles

Ingredients:

Directions:

Kim Smigiel – AIT-Chicago

1. In a large pitcher, mix together gin, whipping cream, powdered

sugar, half and half and lemon juice.

2. Keep mixture refrigerated until ready to serve.

3. In a glass, add 1 jigger of mixture and pour cream soda over.

4. Sprinkle the top of the drink with red and green sprinkles to look

festive.

30

Cinnamon Twist Cookies

4 cups sifted flour

1-1/2 cups margarine or butter

(3 sticks)

3 eggs, separated

2 teaspoons vanilla, divided

1 cup sour cream

1/2 to 1 cup confectioner’s sugar

Cinnamon

Crushed Walnuts

Ingredients:

Directions:

Erika Screnci – AIT-Boston

1. Place flour in a large bowl and cut in margarine or butter as for

pastry. Add egg yolks, slightly beaten. Then add vanilla and sour

cream. Mix well and chill overnight.

2. To bake, divide dough into 8 to 10 parts. Dust cutting board with flour,

white sugar and cinnamon. Flour a rolling pin and roll each part into

a circle.

None of the twists ever look alike!

Don’t worry about it, they are all

delicious.

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3. Now take egg whites, beaten fluffy, and add 1/2 to 1 cup of

confectioner’s sugar. Beat until stiff, then add 1 teaspoon of vanilla.

Brush the rolled dough with the egg white mixture and sprinkle with

the sugar, cinnamon and mixed walnuts. (Pre-mix the walnuts with

the white sugar and cinnamon).

4. Roll each wedge loosely starting with the wide edge. Place on baking

sheets covered with parchment paper.

5. Bake at 400 degrees for 10 to 12 minutes or until slightly golden.

Yields 20 or more.

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Jack Daniels Choco-Pecan Pie

1 Pastry shell

3 Eggs

2 Egg yolks

2/3 cup sugar

3/4 cup dark corn syrup

5 tablespoons melted butter

1/3 to 1/4 cup Jack Daniel’s (can

substitute various bourbons and

whiskeys for a different flavor)

1/2 cup milk chocolate chips

1 cup pecan halves

Ingredients:

Daniel Medalie – AIT-Denver

This recipe was my first attempt at

baking and taking to a customer, back

in ’07. My customer called me after I left

their office and asked me why I hadn’t

left spoons. I didn’t get the joke… they

had to explain to me that the pies were

bowls of pie-soup. They hadn’t cooked

enough and never set. It was

embarrassing.

Nowadays, I’ve perfected this recipe,

and it’s become a tradition that I take it to customers the week before

Thanksgiving. Customers know they’ve made the “short list” when I bring in

this pie – and for those who’ve made the list for the first time, I spend the

majority of my visit convincing them I baked it myself!

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Directions:

1. Place pastry shell into the pan. Line the bottom of the crust with

chocolate chips.

2. Combine eggs, yolks, sugar, corn syrup, butter and whiskey in large

bowl and mix for about 3 minutes or until well blended. Add pecans to

bowl and mix for about 30 seconds.

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Judi’s Brandy Balls

2-1/2 cups finely chopped vanilla wafers (about 60)

1 cup sifted confectioner’s sugar

2 tablespoons cocoa powder

1/2 cup finely chopped walnuts

1/4 cup brandy

1/4 cup light corn syrup

Ingredients:

Directions:

Kathy Urbanus – AIT-Chicago

1. Combine wafer crumbs, confectioner’s sugar, cocoa powder and nuts.

2. Stir in brandy and corn syrup; add a little water (about 1-1/4

teaspoon, if needed).

3. Form into 3/4-inch balls and roll in granulated sugar.

4. Store in an airtight container until served. Yields about 48 pieces.

3. Pour mix into the pie pan, carefully – not to spread the chocolate

chips into the perimeter of the pan.

4. Bake 1 hour, until top of pie is firm to the touch. Let sit for 2+

hours to set. Serves 6 to 8.

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1 small jar Nutella

1 package cream cheese

Homemade whipped cream or Cool Whip

Ready-made pie crust (Oreo cookie is good)

Ingredients:

Directions:

Jennifer Culbertson – AIT-Dallas

Mix together Nutella and cream cheese. Pour into pie crust and

spread whipped cream on top. Serves 6.

It is easy, fast and delicious!

Nutella Pie

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Peanut Butter Chocolate Chip Bars

2 Eggs

1/3 cup water

1/4 cup butter or margarine,

softened

1 cup crunchy peanut butter

1 package Betty Crocker yellow

cake mix

1 (12 ounce) package semi-sweet

chocolate chips

Ingredients:

Directions:

Shannon Sutton – AIT-Chicago

1. Heat oven to 350. Grease and flour an oblong pan (preferably 9- by

13-inch).

2. Beat eggs, water, butter, peanut butter and half of cake mix until

light and fluffy. Stir in remaining cake mix and chocolate chips

(dough will be stiff). Spread in pan. Bake for 45 minutes, checking at

the 35 or 40 minute mark for separation from the edges and golden

brown color.

If not a fan of the crunchy peanut butter texture, creamy peanut butter is

also an option. Our family came across this recipe from my grandma and we

have been making it ever since. It started as a holiday recipe, but now we

find ourselves making it in the off-season as well. Since they are in the oven

for a decent amount of time we’ve often burnt them—popping them in the

oven and running off to tend to something else—so a friendly reminder to

remember to check on these. Although, even burnt, they are hard to resist!

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Reese’s Nutter Butter Cookie Truffles

16 ounces Nutter Butter Cookies

8 ounces cream cheese

8 ounces quartered Reese’s

Peanut Butter Cup Miniatures

12 ounces milk chocolate chips

3/4 tablespoon shortening

1 tablespoon sprinkles (optional)

Ingredients:

Directions:

Tera Goldsmith – AIT-Chicago

1. Blend the Nutter Butter cookies in a food processor until they are

fine crumbs. Break up the cream cheese into chunks and blend

together with the crumbs in the food processor. Transfer the dough

into another bowl and fold in the quartered peanut butter cups.

2. Roll into 1 inch balls and place on a wax paper lined cookie sheet.

Freeze for 30 to 40 minutes.

3. Melt the chocolate chips and shortening in a microwave-safe bowl,

stirring every 30 seconds until smooth. Dip the frozen balls into the

melted chocolate, covering completely and gently tapping to remove

the excess chocolate. Place the truffles back onto the cookie sheet.

Immediately apply sprinkles before the chocolate sets. The chocolate

sets quickly because the truffle should still be frozen. Serves 40.

I found this recipe on the Six Sisters’ Stuff blog… my family loves Oreo

Cookie Truffles and Reese’s, so I knew these would be loved too.

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Sweet and Salty Rocky Road Bars

1 (12 ounce) package milk chocolate chips

2 cups crisp chow mein noodles

1/3 cup chopped pecans

1/4 cup golden raisins (optional)

1-1/2 cups mini marshmallows

Ingredients:

Directions:

Ray Fennelly – AIT-Chicago

1. Coat an 8- by 8-inch baking pan with non-stick cooking spray and

line the bottom of the pan with wax paper cut to fit. Spray the wax

paper with non-stick spray. Gently melt the chocolate chips in a pan

on the stove or microwave in a microwave-safe medium-size bowl, stir

in the chow mein noodles, pecans, raisins and finally the

marshmallows until combined.

2. Transfer the mixture to the prepared baking pan and spread

smoothly and evenly with a spatula.

3. Refrigerate until firm. When you are ready to serve, invert the pan

onto a cutting board, remove the wax paper and cut into squares.

My kids love this!

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Vanilla Protein Egg Custards

3 cups unsweetened almond milk

4 eggs

1 scoop vanilla protein powder

2 teaspoons vanilla extract

1/4 teaspoon salt

1 teaspoon liquid vanilla Stevia

Cinnamon or nutmeg

Ingredients:

Directions:

Crystal Millikan – AIT-Dallas

1. Heat oven to 350. Heat milk until very hot, steaming but not boiling.

Beat eggs, protein powder, vanilla extract, Stevia and salt until

blended. Slowly stir in some hot milk to temper, then pour the rest in

gradually.

2. Grease or spray 6 ramekins and pour mixture evenly into each dish.

Place ramekins into a 9- by 13-inch baking dish. Sprinkle cinnamon or

nutmeg over mixture.

3. Place in center of oven and pour hot water into baking dish until it

reaches half way up the sides of the ramekins. Bake 25 to 30 minutes

then remove from water bath to cool for 10 minutes. Enjoy warm or

refrigerate. Serves 6.

Sugar free and low carb.

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